Fall Brussel Sprouts Salad

Fall Brussels Sprouts Salad

Prep Time 15 minutes
Total Time 15 minutes
Course Main Dish
Servings 6 people


  • 1 lb brussels sprouts
  • 1 15 oz can chickpeas
  • 2-3 tbsp dijon mustard
  • 2-3 tbsp extra virgin olive oil
  • 2-3 tsp red wine vinegar
  • salt to taste
  • pepper to taste
  • 1/2 cup shredded vegan parmesan we used Follow Your Heart
  • 1 lemon


  • Clean brussels sprouts, cut in half and put in food processor. When fully chopped, put in bowl.
  • Drain garbanzo beans and add to bowl.
  • In a separate bowl, combine mustard, olive oil, vinegar and salt and pepper until creamy. Combine in bowl with other ingredients and toss.
  • Taste. Add more dijon, salt, pepper, vinegar or oil to your taste.
  • Add cheese and lightly toss. Garnish with lemon slice. (optional)
Keyword vegan recipe
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